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Skillet Pasta Primavera & beets

Ingredients

• 1 lb uncooked bow tie pasta
• 1/2 cup extra-virgin olive oil divided
• 2 leeks well cleaned, white and light green parts thinly sliced; medium; about 2 cups
• 1 1/2 tsp kosher salt divided, plus more for cooking water
• 2 Tbsp thinly sliced garlic from 4 cloves
• 1 lb trimmed asparagus spears cut into 2-inch pieces; about 3 1/2 cups
• 1 cup 1 cup fresh or frozen green peas or frozen green peas; fresh
• 1/2 tsp crushed red pepper
• 4 oz Parmigiano-Reggiano cheese about 1 cup; grated , divided
• 1 tsp grated lemon zest from 1 lemon; divided
• 1 cup cherry tomatoes halved
• 1/4 cup packed fresh basil leaves
• beets

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